Heather is happiest when taking a beautiful photo, creating something in her kitchen, or elbows-deep in a DIY project.
What Are Hasselback Potatoes?
A Hasselback potato refers to the way in which it's prepared—not a variety of the vegetable. These tasty potatoes get their name from the restaurant where they were first served, Hasselbacken, circa 1940s Sweden. A Hasselback potato has a series of slits across the top that separate and crisp up beautifully as it bakes. You can prepare your own Hasselbacks using whatever potatoes you normally use for baking. They are served and eaten similarly to a baked potato, so keep that in mind when considering size and quantity. You can also prepare Hasselbacks with or without the potato skins on. I have prepared them both ways below.
|Prep time||Cook time||Ready in||Yields|
- olive oil
- garlic salt
- shredded cheese, optional
- Preheat oven to 400° F.
- Wash potatoes. Peel if desired or scrub if leaving skins on.
- Use knife to cut slits into potato tops without cutting all the way through. See details for cutting slits below.
- Place potatoes in baking dish lined with aluminum foil. Coat with olive oil and sprinkle with seasonings.
- Bake in 400° F oven for 50 minutes. Halfway through cooking, remove potatoes from oven and recoat with olive oil. Return to oven and bake for remaining 25 minutes.
Easy Scalloped Potatoes
How to Cut Your Potatoes
See if your potato has a naturally flat side. You can cut a flat side if necessary. This keeps your potato from rolling around, especially while cooking. It should rest on the flat side (foot) and slits will be cut on the top.
Cutting slits into your potato without completely cutting it into two pieces can be difficult at first. If you're handy with a kitchen knife, you might be able to free-hand this step. You can also place your potato in a large serving spoon. The spoon will hold the potato for you and the sides will serve as cutting guards. This is also a great way to ensure that the depth of each slit is uniform and makes for picture perfect potatoes.
Cheesy Hasselback Potatoes
Tips for Baking
- My favorite part of this potato dish is how the bottoms of the Hasselbacks get really brown and crunchy. It's heaven for your taste buds but a pain in your but when it comes to cleaning your baking dish. Make sure you use aluminum foil if you can.
- When coating your raw potatoes, be sure to put a little olive oil on the bottom (foot) on your potato. This keeps it from sticking and makes the bottoms yummy.
- If your potatoes haven't achieved a beautifully baked color, try turning the broiler on. Place them under the broiler for 5-10 minutes. Keep an eye on them. This helps the potatoes to brown and crisp up on the tops.
- Put shredded cheese on potatoes during the last few minutes of baking. The cheese gets really bubbly if you do this step under the broiler.
- If you don't have an hour for this dish, use my cheat trick. Leave skins on to save time. Bake for at least 15 minutes in 400° oven. Bake another 5 minutes directly under broiler. Finish baking the potato centers by transferring to microwave and nuking like a regular baked potato. Remember to ditch the foil before going into the microwave.
- These potatoes taste heavenly with just the olive oil and seasonings but I also like to dress them up from time to time. Add your favorite toppings like shredded cheese, sour cream, chives, bacon, ranch dressing, nacho cheese, etc.
Crispy Bottom of Hasselback Potato
I love making Hasselback potatoes. They have become one of my go-to potato dish recipes. It takes my husband an hour to commute between home and work, so I have exactly enough time to get these potatoes prepped and cooked to beautiful perfection. These potatoes always come out great and compliment most other dinner dishes. I like to eat my potato slowly, slicing and enjoying one scallop at a time. My husband can never remember what these potatoes are called, so he lovingly named this recipe, "David Hasselhoff Potatoes".
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© 2013 Heather
Lena Durante from San Francisco Bay Area on May 03, 2017:
The tip about using the edges of a spoon as a cutting guard is genius! No more accidentally cutting the whole potato in half and ruining it (for this particular use, at least).
annasmom on November 08, 2015:
These look soooo good. I am going to make the cheesy ones with dinner tonight! Thanks for sharing.
Heather (author) from Arizona on January 24, 2014:
@Better Yourself-- Thanks for stopping by and checking out this Hub. I love potatoes prepared almost any way, and this is surely one of my favorite little tricks. I hope you get a chance to try them out. Thanks again :)
Better Yourself from North Carolina on November 21, 2013:
I have never heard or seen this way of cooking potatoes before and I'm surprised because it seems so easy! I will have to try this instead of mashed potatoes next time! Great hub!
Heather (author) from Arizona on October 12, 2013:
@JayeWisdom-- Thanks so much for stopping by and saying so! I love to make them for guests or just one as a pretty snack for myself when I'm Hubbing :)
Jaye Denman from Deep South, USA on October 11, 2013:
This method of baking potatoes makes the finished product look impressive. Hasselback potatoes would be a very nice dish to serve guests.
Your food photography is excellent! The photos make my mouth water.
Heather (author) from Arizona on September 23, 2013:
@Latoya Scott-- Thanks for coming back and letting me know! I'm so glad you enjoyed them. Take care ;)
Latoya S from Columbia on September 22, 2013:
We had them tonight and they were awesome! Thanks again!
Heather (author) from Arizona on September 21, 2013:
@Careermommy-- Thanks for stopping by and commenting. I hope you can give these a whirl sometime! Let me know what you thought :)
@MJennifer-- Haha! I know what you mean! I am so addicted to potatoes and hate when we're out. Thanks for stopping by and commenting :)
@Latoya Scott-- You're absolutely right! I love the value of this side dish too! Let me know how you liked them. Thanks for reading and commenting :)
@Crystal Tatum-- Thanks for stopping by. I appreciate the kind words and the pin too. Always happy to meet someone who loves a good potato ;)
@anglnwu-- Thanks for reading and commenting! I hope you get a chance to make one (or two) for yourself. Let me know what you thought ;)
@Suzie HQ-- Thanks for the kind words and the pin! I hope you can try these. I hope you'll come back and tell me how it went ;)
Tirralan Watkins from Los Angeles, CA on September 20, 2013:
Wow, these potatoes look great! I normally make roasted potatoes but I'm definitely going to try these out.
Marcy J. Miller from Arizona on September 20, 2013:
I can't wait to try these, Heather. I am jonesing for some right now -- and I have no potatoes on hand. So -- thanks, I think!
Best -- MJ
Latoya S from Columbia on September 20, 2013:
That looks absolutely delicious. Great cheap meal too...I'll add this one to next week's menu. Thanks for sharing !
Crystal Tatum from Georgia on September 20, 2013:
Potatoes are my favorite dish and these look absolutely delicious! I am definitely trying this. Voting up, sharing and pinning.
anglnwu on September 20, 2013:
What a great idea--never knew they existed until now. This is going to be my next dinner idea--thanks! Rated up.
Suzanne Ridgeway from Dublin, Ireland on September 20, 2013:
I never heard of these but love the look and sound of them! They are definitely on my list of defo to try! Thanks so much for sharing this cool funky way of jazzing up potatoes.
Voted up, useful, interesting, shared and pinned!
Heather (author) from Arizona on September 12, 2013:
@Pamela Mae Oliver-- Thanks for stopping by. I hope you get a chance to make them and love them. Let me know :)
@Solaras-- Thanks for reading and sharing! I hope you get to try them and would love to hear how they came out :)
@epbooks-- Thanks for the kind words! I hope you get a chance to try these. You'll have to let me know what you thought. Thanks again :)
@MsDora-- Glad you stopped by. Thanks for your visit and feedback as always :)
@innerspin-- Thanks for stopping by and commenting. I hope you're able to give these a try. Let me know how it goes :)
Heather (author) from Arizona on September 12, 2013:
@Vacation Trip-- So happy to meet someone who loves potato as much as I do! Thanks for stopping by and commenting :)
@randomcreative-- Thanks for reading and the kind words. I hope you're able to try them out sometime. Let me know :)
@kidscrafts-- Thanks for stopping by and commenting :)
@toptenluxury-- Glad you stopped by and thanks for the feedback. I hope you were able to give these a try. Let me know :)
Pamela Mae Oliver from Georgia on August 29, 2013:
Can't wait to try this recipe!
Barbara Fitzgerald from Georgia on August 28, 2013:
Thanks for posting - I will give this a try this week! Shared with my FB friends!
Elizabeth Parker from Las Vegas, NV on August 27, 2013:
Ok - I got hungry the moment I saw the picture. I am making these for sure. How delicious!! Thank you!
Dora Weithers from The Caribbean on August 27, 2013:
Looks interesting. I know that I'll also like the brown crispy portion. Thank you for sharing the recipe.
Kim Kennedy from uk on August 26, 2013:
I'll just have to give these a try, thanks for the recipe and tips.
Adrian Cloute from Cedartown, GA on August 26, 2013:
Words can't even describe how these look to me. I want to make these for my husband tonight. Thanks for the great recipe!
kidscrafts from Ottawa, Canada on August 25, 2013:
These looks just delicious, Heather! Great pictures! It's really appetizing!
Thanks for sharing and have a great week!
Rose Clearfield from Milwaukee, Wisconsin on August 24, 2013:
I have never made this type of potato, but I've always wanted to give it a try. They look so pretty! Thanks for the detailed recipe.
Susan from India on August 24, 2013:
Wow.. I love eating Potatoes and these look simply mouth watering. Thanks for sharing. Voted up.